Tag Archives: ground beef

Burritos

We all have that one night when we are driving our kids here and there and sometimes the best option for dinner is take out.  It doesn’t have to be however, with some good planning and a great recipe.

I have been making this burrito recipe for a while now. The whole family loves it and it’s super filling and makes for great leftovers for lunches. The recipe is from The Best of Bridge.

I have two major reasons for loving this recipe. Firstly, I can make it ahead of time and stick it in the fridge to be cooked later. Secondly, I can change it up by adding ground chicken, ground turkey or ground beef.

I timed myself making this dish, just prep, no cooking time was added. I started frying up my ground chicken at 3:45pm and had the burritos all assembled by 4:08pm. not too bad….just over 20 minutes. I did small things in between as the chicken cooked so it wasn’t all just kitchen time. If you are really in a rush some nights, you could pre-make the meat in the morning and then assemble the tacos just before dinner.

My daughter and I were off for swimming lessons at 4:30pm. My husband came home and put the burritos in the oven. He and my son ate at 6:00pm and then they were both off to my son’s activity. My daughter and I came home just a few minutes later to a nice hot meal ready to go! Easy peasy!

I would suggest adding 10 minutes more of cooking time if the burritos have been cold in the fridge.

burritos

2 Lbs lean ground beef (turkey or chicken)
1 medium onion, chopped
2 Tbsp taco seasoning (1 pkg)
1/4 tsp pepper
1/4 tsp oregano
2 Tbsp chopped fresh parsley (I add only if I have some)
1 cup sour cream (fat-free is fine)
2 Lbs Monterey Jack cheese, grated
1 cup medium taco sauce
10 flour tortilla shells

1. In a large frying pan, brown ground beef and onions.
2. Add taco seasoning, pepper, oregano, parsley and sour cream.
3. Add 1/2 the cheese and 1/2 the taco sauce, mixing well.
4. Place 2 Tbsp (30 ml)or more of beef mixture on each tortilla shell and roll up.
5. Place seam side down in 9×13″ casserole dish.
6. Top with remaining cheese and taco sauce.
7. Bake at 350F (180C) for 15 minutes, or until cheese melts and is heated through.

TIP: If you want to make individual burritos, use all the cheese and taco sauce in the mixture, then wrap each burrito in plastic and freeze.

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Easy One Pot Chili Mac and Cheese

This recipe is super fast and easy to make! My kids loved it! This is a perfect make ahead meal for busy nights or a great hot lunch for the kids at school. I found this recipe on damndelicious.net.

I used 1 1/2 cups of red kidney beans instead of adding the 3/4 red and 3/4 white. I used ground turkey instead of using beef. I also grated my cheese super fine so that it melted quicker.

chilimacandcheese

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef or ground turkey
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces elbow pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

1. Heat oilve oil in a large killet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks;drain excess fat.
2. Stir in chicken broth, tomatoes, beans, chili powder and cumin;season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
3. Remove from heat. Top with cheese and cover until melted, about 2 minutes.
4. Serve immediatley, garnished with parsley, if desired.

Shepherd’s Pie

This recipe comes from The Best of Bridge.  It is a family favorite. I alternate between making garlic mashed potatoes and regular mashed, but the garlic is the most loved.

I like this recipe since I can make it ahead of time. I can make the meat bottom and leave it in the fridge. I then make the potato top when I’m ready to bake it.

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1 1/2 lbs lean ground beef or ground left-over roast
2 garlic cloves
1/4 cup flour
Salt and pepper to taste
1/4 tsp dried thyme
1/4 tsp dried savory
10 oz can beef broth
1/2 can water
2 tsp Worcestershire sauce
1 bay leaf
1/2 cup finely diced carrots
1/2 cup frozen corn

Garlic Mashed Potatoes
2 lbs potatoes (5-6 medium), peeled and cubed
6 garlic cloves, peeled and lightly crushed
3/4 cup buttermilk or 2% milk
Salt and pepper to taste
1 egg, lightly beaten

1. Using a large nonstick frying pan, cook ground beef over medium heat until no longer pink. Break meat up as it cooks. Add onions and garlic; cook until softened. Stir in flour, salt, pepper, thyme and savory. Add broth, water Worcestershire, bay leaf and carrots. Simmer, stirring occasionally, for about 20 minutes, or until quite thick and carrots are tender. Stir in corn. Remove bay leaf. Spread mixture in a deep casserole. Let cool slightly.

To make garlic mashed potatoes:
1. Place potatoes in a saucepan with garlic and cover with water. Add salt, bring to boil and simmer gently until tender. Drain well and mash. Beat in buttermilk, salt and pepper. Reserve 1 Tbsp (15 ml) of beaten egg and add remainder to mixture. Spread potato mixture over meat and brush with reserved egg. Bake at 350F for 40-45 minutes.
Serves 6

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World’s Best Lasagna

I found this recipe on allrecipes.com.  It got rave reviews!! Make sure you give yourself time to make this one, since you have to simmer the sauce for 1 1/2 hours.
I used about 17 noodles and I also used grated mozzarella cheese. My lasagna started to spill over slightly during cooking, so you may want to put a cookie sheet under your lasagna to avoid a mess.

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1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C)
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13 inch baking dish. Arrange 6 noodles, lenghthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

MAKES: 12 servings
PREP TIME: 30 minutes
COOK TIME: 2 hours 30 minutes
READY IN: 3 hours 15 minutes

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